Picture a steaming bowl of Chili Mac and Cheese, where every bite is a warm embrace of cheesy, spicy delight.
There’s something about the rich aroma of simmering beef, tomatoes, and spices that promises comfort and satisfaction.
This dish is a breeze to prepare, making it a beloved go-to for cozy nights in.
Watch as the simple ingredients transform into a hearty masterpiece.
Ready to bring this delicious creation to your table? Let’s get cooking!
Kitchen Tools Required
- 1 Large pot
- 1 Skillet
- 1 Wooden spoon
- 1 Measuring cup
- 1 Colander
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 2 cups elbow macaroni
- 2 cups chicken broth
- 1 cup cheddar cheese, shredded
- Salt and pepper, to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chili Mac and Cheese, you can follow this timeline:
- Reading and Preparation – 5 minutes
- Begin by reading through the entire recipe to understand the steps and gather all the necessary ingredients and equipment.
- Preparation – 10 minutes
- Chop the onion and mince the garlic.
- Measure out the spices (chili powder, cumin, paprika).
- Drain and rinse the kidney beans.
- Shred the cheddar cheese if it isn’t pre-shredded.
- Cooking – 25 minutes
- Minute 0-5: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart with a wooden spoon.
- Minute 5-8: Drain excess fat and set beef aside. In the same pot, add onion and garlic, cooking until onion is translucent.
- Minute 8-10: Stir in chili powder, cumin, and paprika.
- Minute 10-12: Return beef to the pot and add diced tomatoes and kidney beans.
- Minute 12-15: Pour in chicken broth and bring to a simmer.
- Minute 15-20: Stir in macaroni and cover, cooking until pasta is tender.
- Minute 20-25: Remove from heat and stir in cheddar cheese until melted. Season with salt and pepper to taste.
- Resting Time – 5 minutes
- Let the dish rest for 5 minutes before serving to allow flavors to meld and the pasta to finish cooking.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add ground beef and cook until browned, breaking it apart with a wooden spoon.
Drain excess fat and set beef aside.
In the same pot, add onion and garlic, cooking until onion is translucent.
Stir in chili powder, cumin, and paprika.
Return beef to the pot and add diced tomatoes and kidney beans.
Pour in chicken broth and bring to a simmer.
Stir in macaroni and cover, cooking until pasta is tender.
Remove from heat and stir in cheddar cheese until melted.
Season with salt and pepper to taste and let rest for 5 minutes before serving.
Serving Tips
- Side Salad: A fresh green side salad with a light vinaigrette helps balance the richness of the Chili Mac and Cheese.
- Garlic Bread: Serve with warm garlic bread for a crunchy accompaniment and to soak up any extra sauce.
- Steamed Vegetables: A medley of steamed vegetables adds a healthy touch and can complement the flavors of the dish.
- Sliced Avocado: Add slices of creamy avocado for a revitalizing contrast and a boost of healthy fats.
- Cornbread: A slice of cornbread makes for a hearty and slightly sweet side that pairs well with the savory flavors.
Storage
To store Chili Mac and Cheese, cool it completely before transferring to an airtight container.
Refrigerate for up to 3 days or freeze for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Chili Mac and Cheese, cool completely.
Then transfer to airtight containers.
Label with the date and freeze for up to 3 months.
Thaw overnight in the fridge.
Reheat thoroughly before serving.
Reheating
To reheat Chili Mac and Cheese, use a microwave or stovetop.
Add a splash of broth or milk to prevent drying out.
Stir occasionally for even heating.
Final Thoughts
Chili Mac and Cheese is a comforting and hearty dish that brings together the best of both worlds.
The combination of spicy chili flavors with creamy macaroni and cheese is sure to be a crowd-pleaser.
This recipe is perfect for a quick weeknight meal, as it comes together in just under an hour.
Plus, it’s easily customizable to suit your taste preferences.
Whether you like it extra spicy or prefer a milder version, this dish can be adjusted to your liking.
Don’t forget to let it rest for a few minutes before serving to allow the flavors to meld together.
Enjoy this American classic with your family and friends, and savor every bite.
Frequently Asked Questions
Can I Use Turkey Instead of Beef?
You can substitute turkey for beef. Sauté turkey until fully cooked and browned for a leaner option. Adjust seasoning as turkey’s milder flavor may require more spices. Enjoy the lighter twist while maintaining the dish’s hearty essence.
Is This Recipe Gluten-Free?
You’ll need to swap the macaroni for gluten-free pasta to make this dish gluten-free. Verify the broth is also gluten-free, as some brands contain gluten. With these adjustments, you’ll enjoy a delicious, flavorful meal.
What Type of Cheese Works Best?
You should use sharp cheddar cheese for its bold flavor that complements the spices. Its creamy, melting quality enhances texture. Grate it freshly for best results, ensuring even melting. Feel free to experiment with cheese blends.
Can I Use Vegetable Broth Instead of Chicken Broth?
Absolutely, you can substitute vegetable broth for chicken broth. It’ll add a subtle depth without compromising flavor. Make certain it’s well-seasoned to enhance the dish’s taste profile, keeping the overall technique and texture intact.
How Can I Make It Spicier?
You can make it spicier by adding more chili powder or incorporating cayenne pepper. Try using chopped jalapeños or a splash of hot sauce. Adjust gradually, tasting frequently to guarantee it matches your preferred heat level.
Chili Mac and Cheese
Equipment
- 1 Large pot
- 1 Skillet
- 1 Wooden spoon
- 1 measuring cup
- 1 colander
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can diced tomatoes (14.5 ounces)
- 1 can kidney beans drained and rinsed
- 2 cups elbow macaroni
- 2 cups chicken broth
- 1 cup cheddar cheese shredded
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, breaking it apart with a wooden spoon.
- Drain excess fat and set beef aside.
- In the same pot, add onion and garlic, cooking until onion is translucent.
- Stir in chili powder, cumin, and paprika.
- Return beef to the pot and add diced tomatoes and kidney beans.
- Pour in chicken broth and bring to a simmer.
- Stir in macaroni and cover, cooking until pasta is tender.
- Remove from heat and stir in cheddar cheese until melted.
- Season with salt and pepper to taste and let rest for 5 minutes before serving.
Notes
